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PLANNING: eGullet Chocolate and Confectionery Workshop 2019

gfron1

By gfron1
in Pastry & Baking

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gfron1

gfron1

Posted
  • Topic Starter
Posted
1 hour ago, Haley said:

This will be my first workshop and I'm wondering a few things.  How will the workshop days go and what do I need to bring/be prepared for?  Since I'm flying in and space is limited, I wanted to be sure I am clear about what to expect.  I know to bring chocolates for the social, but I'm confused about the self-directed portions. 

The only other thing I'd add is apron, comfortable shoes. If there is anything you've been really wanting to learn that you haven't already stated share it here. Many of us do workshops throughout the year and look forward to sharing what we've learned amongst our eG friends. I don't know how much time I"ll actually be able to be on site but I really hope to share ganache balancing and that damn eye technique.

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Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

jbates

jbates

Posted
Posted

As well as the ControlFreak, I’ll have enough spare room to bring my small MiniChoc melter and some spare molds.

 

Haley, if your space is limited let me know and we can work out something.

Haley

Haley

Posted
Posted

Thanks for the input!  It is all very helpful.  I’m a big planner so when I saw the words “self directed” on the outline I had a little moment of anxiety.  I feel better now 😅.

  • Like 1
Jim D.

Jim D.

Posted
Posted
2 hours ago, gfron1 said:

I really hope to share ganache balancing and that damn eye technique.

 

Does this mean you have mastered the eye technique?  I suppose next you'll be charging us $700 to teach us how to do it!  🤩

  • Like 2

www.santiagochocolates.com

MelissaH

MelissaH

Posted
Posted

Yinz are making me really jealous that I'll be getting ready to take a group of students to Scotland over the weekend, instead of hanging out with you and the chocolate.

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

curls

curls

Posted
Posted

@gfron1 is breakfast and/or lunch included for Saturday and Sunday? Otherwise, can you recommend somewhere near the Courtyard by Mariott to purchase breakfast sandwiches/burritos and simple lunch items. I'm ok with picking up provisions at a grocery store if that is easier than a cafe/deli/restaurant. Thank you!

curls

curls

Posted
Posted (edited)
11 hours ago, Haley said:

This will be my first workshop and I'm wondering a few things.  How will the workshop days go and what do I need to bring/be prepared for?  Since I'm flying in and space is limited, I wanted to be sure I am clear about what to expect.  I know to bring chocolates for the social, but I'm confused about the self-directed portions. 

From the pictures Rob posted towards the beginning of this topic, it looks like there is a lot of equipement that we can use at the culinary school. But like someone else mentioned, if you have room, bring the items that you like to work with:  recipes, thermometer, scrapers, moulds. If you don't want to bring anything with you, there should be plenty there and this group will figure out a way to make it all work out.

 

Things that have been at past workshops for everyone to use:

dark, milk, and white chocolate

cream

glucose syrup

sugar

cocoa butter

colored cocoa butters

transfer sheets

herbs

spices

salt

nuts

fruit purees

gelatin

ingredients for making pate de fruit

and usually much, much, more than I mentioned

 

If you look at some of the past workshop reports, you might get a better feel for it. Here are some links (we took a lot more photos at the earlier workshops):

https://forums.egullet.org/topic/156688-report-egullet-chocolate-and-confectionery-workshop-2018/ (Niagara on the Lake, ON)

https://forums.egullet.org/topic/154960-report-egullet-chocolate-and-confectionary-workshop-2017/ (Las Vegas, NV)

https://forums.egullet.org/topic/153231-report-eg-chocolate-and-confectionery-workshop-2016/ (Toronto)

https://forums.egullet.org/topic/151277-report-eg-chocolate-and-confectionery-workshop-2015/  (Fairfax/Merrifield, VA)

https://forums.egullet.org/topic/148418-report-eg-chocolate-and-confectionery-workshop-2014/ (Las Vegas, NV)

https://forums.egullet.org/topic/144916-report-eg-chocolate-and-confectionery-workshop-2013/ (Niagara on the Lake, ON)

REPORT: 2012 Candy and Confection Conference (Woodbridge, VA)
2011 conference (Niagara on the Lake, ON)
2010 conference (Gaithersburg, MD)
2009 conference (Niagara on the Lake, ON)

 

Edited by curls (log)
  • Like 2
gfron1

gfron1

Posted
  • Topic Starter
Posted
16 hours ago, Kerry Beal said:

Is anyone bringing a small compressor to which I could attach my little paasche?

I never use mine and I think I have all the various connectors. We should fit your gun on Thursday night.

11 hours ago, curls said:

@gfron1 is breakfast and/or lunch included for Saturday and Sunday? Otherwise, can you recommend somewhere near the Courtyard by Mariott to purchase breakfast sandwiches/burritos and simple lunch items. I'm ok with picking up provisions at a grocery store if that is easier than a cafe/deli/restaurant. Thank you!

Lunch is, breakfast is not. I can provide options next week but there's ample options en route.

  • Like 1

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

gfron1

gfron1

Posted
  • Topic Starter
Posted

Here are the answers to our equipment questions from the Casey the chef/host:

 

Selmi - is that something we'll be able to use? Absolutely. It has milk chocolate in it.

Guitar cutter Have it.

Melters – I have two.

Enrobing line – You may use – hooks to Selmi.

Cooling table – I have three marble tables in the room – no water-cooled tables

versus

Marbles large enough for tempering

Thermomix - no

 

What else might they want to know you have so they don't bring?

I have many polycarbonate molds

I have induction burners, 12 qt mixer, and 6 qt kitchenaid mixer on every station

I have hardening cabinets that hold frozen at -27ºF

 

Unfortunately, I don’t have many simple hand tools like rubber spatulas, hand whisks, etc – they tend to “walk off” with students, so we make our students bring them in their knife kits.

 

 

I have 12 gas burners at the front of the classroom, and induction on every station.

I don’t have kettles.

I have marble tables, not water-cooled

  • Like 3

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

Pastrypastmidnight

Pastrypastmidnight

Posted
Posted

I thought I was set for the chocolate swap as I had 1,300+!!!! bonbons at this time yesterday morning. This is what is left:

22A229E3-5C4C-4685-AC9A-893F85EEA644.thumb.jpeg.14e24fcaedee8d269b92c11ed15b1270.jpeg

 

Back to the kitchen for me! I’m so tired. Trying to figure out what to make next :). 

  • Like 5
curls

curls

Posted
Posted

@Pastrypastmidnight congrats on all your sales! Feel free to try some new / experimental stuff and bring it for Friday... I might also suggest that you bring those spumoni macaron.  🙂

  • Like 2
gfron1

gfron1

Posted
  • Topic Starter
Posted

There is a HIGH likelihood of mistakes on the spreadsheet, so please gently let me know so I can fix them. These are the folks that show paid for each of the paid activities (The Thursday dinner is ala carte and not paid in advance. We're in the midst of a madhouse here at Bulrush so tomorrow on my day off I'll be going through emails and messages and such to find anything that I might have overlooked. For example, I know David posted a comment that makes me think he's in the Masters Class which we certainly can accommodate. Thanks and I'm looking forward to seeing everyone next week for at least a bit of time before my prep days get racing.

 

image.png.54374cc952c06c75b5ac75c9756bd4af.png

  • Like 3

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

Anniebakes

Anniebakes

Posted
Posted

I’m The Chocolate Palette and I’m in for dinner on Thursday (if you have room for me) and on Saturday.  What’s your PayPal or Venmo again?  

gfron1

gfron1

Posted
  • Topic Starter
Posted

Thanks for the quick responses everyone. The issue was translating screen names to business names to real names to emails, but I think I have that all sorted out now. Please lay eyes one more time. Also, there are a few people who have not paid for the Saturday dinner and I don't want to assume that you aren't interested...so speak now or forever...

1502181246_ScreenShot2019-05-13at7_25_50PM.png.ce6539d8eea6d6ba072723a95e20e7b6.png

  • Like 2

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

RobertM

RobertM

Posted
Posted

.....And then there were 17......

or, how I lost them while foraging....

the new Whodoneit by amazing James Beard Chef, Author and the creative genius behind Bullrish STL and now mystery writer:  Rob “Gfron” Connoley 

  • Haha 2
gfron1

gfron1

Posted
  • Topic Starter
Posted
4 hours ago, RobertM said:

.....And then there were 17......

or, how I lost them while foraging....

the new Whodoneit by amazing James Beard Chef, Author and the creative genius behind Bullrish STL and now mystery writer:  Rob “Gfron” Connoley 

we'll see how many make it back from StL

  • Haha 2

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

Gwbyls

Gwbyls

Posted
Posted

NOOOO! Was so looking forward to chatting with both Robyn and Phylis!

 

Rob, please change the Lulubee Artisanal Chocolate to read: 0 for Thursday dinner. 1na Saturday night. Thanks!

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